Nutrition Facts

Recipes

Truffles, though humble in appearance, are larger than life when it comes to flavor. If you want to make a lasting impression, try a main course containing truffles. On top of the mystique and "presence" of the truffles, they truly do have a remarkable and unforgettable flavor.
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Pork tenderloins are flavorful, inexpensive, versatile, and a breeze to cook on the grill in the summer, or in the oven during the rest of the year. Experiment with different mushrooms for variety.
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This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.
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The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

A gourmet variation on pizza. Perfect for Tapas, or for dinner...or as an appetizer for a cocktail party...maybe lunch. It's so versatile, the variations are innumerable! The sky's the limit...
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Rich, delicious and satisfying Pasta Carbonara is one of Rome's most famous dishes. Its origins are somewhat obscure, but it was almost certainly invented in the mid-20th century, most likely at the end of World War II when many Italians were eating eggs and bacon supplied by American troops. The classic elements of the dish are constant: eggs, cheese, black pepper and cured pork (usually guanciale or pancetta).

This is not a "saucy" dish - there is just enough of the rich, savory mixture of whole eggs, cheese and pancetta to coat each strand of spaghetti. Our version differs slightly from the traditional Italian recipe with the addition of mushrooms, but we think you'll agree that it adds a deliciously wonderful touch of flavor.
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This fabulous recipe was submitted by Diane
Nemitz during our recent Black Garlic recipe
contest. While this recipe didn't take the prize, we
think you'll find this simple, but richly
flavored dish to be a winner too.
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This version of the classic Basil Pesto is simple, but delicious. It was contributed by the 83 year old mother of one of our associates who served it to her family every Thursday evening for many years.
She says that she hopes everyone enjoys it, but that all royalties must be paid in cash.
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A rustic, comfort food that is easy to prepare and extremely versatile. The hot orzo softens the bits of Feta cheese to a creamy consistency, making the combination especially appealing when served warm. But it's good at room temperature too, for those hot summer days...and nights.

Try substituting goat cheese for Feta, or green olives for the Kalamatas, adjust the amount of chile peppers to suit your taste.

The dried porcini mushrooms in combination with full-flavored fresh mushrooms make this pasta deliciously luxurious. You can be creative and add any mushrooms you like. The Marsala and beef stock enrich the sauce. Substitute a vegetable stock if you prefer a vegetarian pasta.
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Penang curry is a favorite of all Thais. It is not too hot, and is rich and creamy from the coconut cream and peanuts. Chicken or pork can be substituted in this versatile, aromatic, satisfying dish.
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This is not a difficult dish to prepare, and it sure to bring the house down. The brandy adds a delicious undertone to the rich,earthy flavors of morels and ramps. Make plenty of the sauce, you just can't get enough!
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This dish is elegant and delicious, and a refreshing change from
traditional, rich barbecue sauces. An important issue to keep in
mind here is that both the rub and the sauce contain sugar, which
may burn while on the grill. Build your coals so that there's a
"cool side" to the grill. If the sugar starts to burn, move your
chops to the cool side.
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Lamb is an elegant alternative to the usual meat fare and its delicate flavor and natural tenderness make it ideal for cooking fairly quickly. The flavor of the lamb is enhanced by the rosemary and intensified by adding the sweet cherries and red wine.
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The sliced tenderloin makes a beautiful and elegant presentation, with each juicy slice wrapped around a filling of wild rice and mushrooms. Served chilled this makes an equally delicious meal.
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Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
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This recipe is based on the classic Italian recipe, "Cippolini Agrodolce" or sweet and sour cippolini onions. It's long been one of our favorite Italian condiments.

Ed Baker, Earthy Delights company president, suggested that we try creating our own version using one of our wild springtime specialties, wild leek (or ramp) bulbs. The tangy flavor of this wild member of the onion family seemed the perfect candidate for this type of preparation.

Balsamic vinegar adds deep, rich notes to the otherwise mild flavors of eggplant and mushrooms. Like many of our favorite dishes, this recipe uses just a few good ingredients and lets their complementary flavors shine through.Be sure to use a good quality balsamic vinegar, not a cheap imitation. It makes all the difference in the world.

These are delicious when served with a fine quality steak, lamb, or
chicken. Use a fine quality olive oil, and make sure the garlic is
fresh. When serving a side dish that's as rich and
flavorful as this one, it's important to serve another dish that
provides the palate with a "resting place." If you're serving a
vegetable, for example, keep it simple and straightforward, without
a lot of spices. This recipe comes from the book "Harry Caray's
Restaurant" by Jane and Michael Stern.
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This is an absolute fantasy of a dessert, straight out
of Italy and redolent of lemon and rosemary. Don't
think about trying to substitute regular flour for the chestnut flour - they aren't the same.
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While curing olives is a lengthy process, it's not particularly difficult. One of the easiest ways is by water curing, a method that requires repeated changes of fresh water to leach out the bitter components of the olives.

These water-cured olives are flavored with lemon, oregano, vinegar, chile peppers and garlic for a decidedly Mediterranean-style taste. You can easily vary the herbs & seasonings to best suit your own personal liking.

Use clamshell mushrooms in this frittata for their subtle seafood flavor. It adds just the right touch to a wonderful recipe. This is one of those dishes that can be made a couple of hours ahead of time, giving you plenty of time to clean up, greet your guests, and enjoy their company. Though it's simple to make, it has an elegant and exotic flair, and it's excellent for hot evenings when no one wants a heavy dinner.
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Everybody raves about our Roasted Mushroom Bruschetta! It's fun & easy to make and you can prepare it a day or two ahead of time. We use this recipe whenever we demonstrate our products, and it never fails to make a hit.
It makes a great appetizer for any occasion and is a perfect "finger food" for parties. Don't worry about leftovers - there won't be any!
15 minutes. Drain, reserving liquid and chop into ¼ inch pieces.

Toss all mushrooms and sun dried tomatoes with olive oil and sea salt in a large baking dish. Add wine and herb blend and stir gently. Moisten further with reserved mushroom/tomato liquid if necessary. Place mushrooms in the oven and allow to cook, stirring every 15 minutes, for about 45 minutes or until very tender.

Remove from oven and begin toasting bread. When bread is toasted, place each slice on a plate and sprinkle with truffle salt.

Ladle the roasted mushrooms, including plenty of the roasting juices over the slices of bread.

"Tramezzini" are dainty little crustless sandwiches that are served everywhere in Italy. They can be made of just about anything - cheese, anchovy butter, tuna and so on. Our truffled version is filled with a rustic egg salad that looks homey but tastes classy.
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Seviche is extremely popular throughout Mexico, the Caribbean, and other parts of Latin America, and while it has many variations, it's basically a simple fusion of seafood and citrus juice, with a few other ingredients and spices. Seviche is frequently served as an appetizer or even as a light meal. There's really no mystery to its preparation - when the acid of the citrus comes in contact with the fish, chemical reaction occurs, similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Seviche can include a mixture of saltwater fish, scallops or other shellfish, squid or octopus. Onion, chiles, tomato, pepper and cilantro - and of course, garlic.
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Seems like everybody is making roast turkey with truffle butter these days. But we've come up with our own recipe that is, hands down, one of the best we've ever tried. Using a really good truffle butter adds a big boost of flavor, but finishing the turkey with Black Truffle Balsamic Glaze at the last minute really takes this version to the next level.

Long, gentle roasting in a moderate oven keeps the meat moist and tender, while allowing the intoxicating truffle flavor and aroma to permeate the entire bird. Just try this recipe once and prepare to be captivated by the mouthwatering results. You'll love it and your guests will too.

Cornish hens are excellent for pan roasting because they're so small. They typically go well with sauces, and are often glazed with a reduced orange sauce, complete with orange zest and Cointreau. In this case we're using a dusky, earthy morel sauce that has an exquisite mild flavor. A side of wild rice is a perfect accompaniment - the flavor blends perfectly with the hens and the texture is excellent.
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A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
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Wonderfully rich and creamy, this classic dish is only enhanced with saffron. Grilling the shrimp instead of boiling it and adding at the end, which is the usual way, adds a new smoky dimension to an already irresistible risotto.
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This recipe is adapted from one by Bobby Flay. It is an
absolute gourmet hit, combining the irresistible
texture of risotto with the always-popular flavors
of several different varieties of seafood. Add to
this the delicately flavored broth and you end up
with a masterful creation. Serve with ice-cold white
wine, tossed greens, and hot crusty bread. Bon appetit!
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An elegant extravaganza of tastes and textures. The extra work is well worth the end result. Perfect if you want to impress or for a romantic or special occasion.

Wonderful as lobsters taste served with plain melted butter, they shine when accompanied by these amazingly flavorful ingredients. Beets, you ask? They seem to be a perfect marriage! Truffles can only enhance what is there as well.

Perfect for a luncheon or as a salad course at a formal dinner, or a light meal after picking your own mushrooms! The medley of flavors that result from the combination of sun-dried tomatoes, lemon, balsamic vinegar, basil, and chanterelles, truly raises it to gourmet standards. Serve this at room temperature, it will make the flavors sing!
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A delicious, exotic, refreshing salad made with "couscous" and flavored with citrus, raisins and pine nuts. For a change, you can substitute the raisins with dried cherries or dried blueberries, or try all three at once! Colorful and pleasant to eat.

This is a fine quality salad with delicious, interesting, and subtle flavors. It departs from the norm and takes your taste buds into new territory! Keep everyone guessing about the sweet potato puree. It's a remarkably delicious garnish.
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A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
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This is the best soup in the world on a rainy day, and we've heard that it's excellent for a hangover. Its delicious flavor comes from the garlic that, when combined with bread, cheese, olive oil, cream, and red pepper, transforms this dish into a slightly exotic comfort food.. The garlic should be very fresh, don't use any bulbs that have a green sprout. You can add some zip by increasing the amount of red pepper.

Lentils cook very quickly, which is one of the characteristics
that make them ideal for use in soups and stews. Although they
have a rich, nutty flavor, they tend to absorb and enhance the
flavors of whatever they're cooked with.

Serve this amazingly quick side dish with almost anything...or serve alone as a refreshing, nourishing salad. The cherries give sweetness, the almonds add a pleasant crunch and the couscous provides its buttery flavor and pleasant, soft graininess. An uncommon match, but they compliment each other perfectly.
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Risotto, made by a uniquely Italian method of cooking rice, is a sophisticated first course for any dinner party. Frequent stirring is required but the reward is a creamy dish you and your guests will not soon forget.

This variation on the traditional recipe for cheese risotto is still the favorite among risotto lovers. Use different cheeses that you have available. This recipe is a starting off point to many variations.
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The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
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Fresh chanterelles are used in this recipe, but you can use any combination of fresh wild mushrooms. If you absolutely cannot find or buy wild mushrooms, by all means, use good quality cultivated mushrooms like shiitake, oyster or cremini mushrooms. Just keep in mind that cultivated mushrooms will not have the intense flavor and earthy aroma that only wild mushrooms possess.
do not overmix. Using your hands, divide the dough evenly in half and mold into slightly flattened disks. Wrap the disks in plastic and refrigerate for at least 1 hour.

Green Almonds have an unusual fresh grassy flavor and an appealing vegetal crunch. Their pleasantly natural acidity and raw texture are enhanced by the smoothness of olive oil and the sweet-salty-spicy flavor of a seasoned sea salt blend.
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Arroz con Pollo (chicken with rice) is a true classic of Latin American cuisine. Although every cook has a favorite version, the main ingredients - rice, chicken, peppers and saffron - remain the same. South of the border comfort food at its finest!
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Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper
are typically Spanish, typically zesty and amazingly appetizing.
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